Tteokbokki (Spicy Rice Cakes)

Tteokbokki is one of the most popular Korean street food in Korea.

Here is the recipe how to make Tteokbokki,

INGREDIENTS FOR TTEOKBOKKI (SERVES 2)

MAIN

• 350g / 12 ounces Korean rice cakes, separated
• 150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size pieces
• 2 cups Korean soup stock (dried kelp and dried anchovy stock),
• 60g / 2 ounces onion, thinly sliced

TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)

• 3 Tbsp gochujang (Korean chili paste)
• 1 1/2 Tbsp raw sugar
• 1 Tbsp soy sauce
• 1 tsp minced garlic
• 1 tsp gochugaru (Korean chili flakes)

GARNISH

• 1 tsp roasted sesame seeds
• 1 tsp sesame oil
• 1 stalk green onion, finely chopped

*1 Tbsp = 15 ml, 1 Cup = 250 ml

HOW TO MAKE TTEOKBOKKI

1. Unless your rice cakes are soft already, soak them in warm water for 10 mins.
2. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
3. Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.

HOW TO STORE TTEOKBOKKI

Leftover tteokbokki can be refrigerated for a day or two. When reheating, add some spare soup stock or water. Though it won’t be as saucy as the first time.